At every step—from doodling ideas, to executing recipes and plating them, to washing dirty dishes after a shoot—this blog has always been something that’s purely fun to do, so it’s never felt like a chore or work.

But this blog wouldn’t really exist without an audience, so I can’t express enough how overjoyed I am when I get comments or other feedback about a specific recipe or technique that’s been tried here, or seeing page hits grow from month to month. I love connecting with other vegan and veg-curious folks, and this format is a beautifully perfect way to do that. So, thank you, dear reader, for visiting and returning to this site—it makes my heart swell to know that you like what we love to create!

With the three-year anniversary of this blog and cranking out more than 250 posts, I thought I’d use this milestone to ask you: what would you like to see more of on Olives for Dinner in 2014?

To thank you for your feedback, I’ve decided to hold a giveaway of one of my favorite cookbooks, Great Chefs Cook Vegan. This large-sized, softcover cookbook holds a staggering array of gorgeous food porn photographed by Linda Long, accompanied with recipes designed by more than 20 well-known chefs like Marcus Samuelsson, Thomas Keller and Eric Ripert. Everything inside is plated and arranged beautifully, with an emphasis on fresh produce and intriguing techniques, making it an inspiring resource for any home cook.

To be entered into the giveaway for a chance to win a copy of Great Chefs Cook Vegan, just leave in the comments section below what you’d like to see more of on the blog this year, and/or what kinds of things keep you interested in returning to Olives for Dinner or recommending it to someone else. You can also contact me at erinwyso [at] olivesfordinner [dot] com if you want (you’ll still be eligible for the giveaway).

On January 12, I’ll randomly pick a winner. Please leave your email or some way to contact you in your comment in case your name is drawn. Thank you kindly for visiting this space and for your honest feedback!

Many thanks to everyone who so kindly responded to this post with a comment! I will implement the feedback this year, and look forward to doing so. I really appreciate the honesty and new perspective that your comments provided, and am touched that you took the time to write. Happy 2014 and thank you again for visiting this space! xo

WOOO HOOO!!! Congratulations on your 3 year anniversary, that's great! What keeps me interested and coming back to your site are how beautiful all your pictures are and how it truly evokes the chef in me. I love cooking and would rather walk into a kitchen store than go clothes shopping so seeing all your beautiful photograph and then tasting how delicious they turn out is really nice. We eat with our eyes first my mom always taught me, so visual appeal is the first step in getting those taste buds going. Thanks for the great recipes, keep up the beautiful and tasty work in 2014!!

Hey there! I first found your website because I was looking for a vegan palak paneer recipe. It is still one of my favourites and I keep coming back here whenever I want to cook a treat for myself that feeds stomach, eyes and soul. I crave Indian food, but I also very much enjoy your desserts. More of those, please! All the best for 2014! Miriam (kiwimiri@yahoo.de)

Congratulations on three years!! You should be so proud, Erin. You and Jeff have made something really special with Olives for Dinner.

I'd say the only thing I'd like to see more of is that I'd like to hear more about you and Jeff in the posts. I'd like to know what you're doing or what's going on in your lives in addition to the mouthwatering recipes and gorgeous photos.

I would agree with some of the previous posters — keep blogging about tasty food and accompanying them with Jeff's stellar pictures! We really enjoy reading your blog and look forward to reading new posts in 2014!

I love your blog – great food and great photography! I would love to see more recipes that usually require dairy and/or eggs, using some of the many replacements. I love your creme brulee recipe and would love more like this (mexican flan, for instance?). Thanks for your great work!

We have enjoyed quite a few of your main courses, the Mushroom Wellington was our Christmas Dinner and the Cauliflower Steaks have become a favourite meal, just enjoyed it for our New Years Day, so more of that and we have also loved the Asian style cooking. Thank you for your recipes and the beautiful photos. Paula and Steve ptwig133@gmail.com

My sister made the Wellington for me for Thanksgiving this year. It was soooo good that she and my husband were upset that they didn't have that instead of the turkey. I wish they had the Wellington instead, too! They'll learn! :o)

Happy Anniversary and Happy New Year! I have to agree with the above posts…..more recipes and beautiful photos. More and more of my family are becoming Vegetarian or Vegan, some of them Gluten Free, one of them Raw-so keep the great food coming. Thank You. sandz4321@hotmail.com

You are part of my vegan support system! So glad that there are other vegan foodies like my husband and I. Thank you for your passion and gorgeous pictures. Love the recommendations as well! Happy new year!Genevieve

I'll second the vote for more savory breakfast/brunch recipes. I though I'd never enjoy breakfast again after learning I was allergic to eggs. But I'm quickly learning that I'm much better off without them in more ways than one 😉

The photos draw me in, the recipes keep me coming back for more! I've shared this site with professional chefs in my life to show them how high end and delicious vegan can be! All best in the year ahead, and looking forward 🙂

I love your side dishes ~ more of those, please! And also, I know it's called Olives for Dinner, but more breakfast dishes would be delightful. And just for fun…how about trying new regional cuisines…I'd love to see you take on vegan Greek or South American foods! You are such a great cook and I love your posts. Have made several of your dishes. Many thanks. Cheers!

Happy new year!! My favorite thing about your blog is the beautiful photography and the incredibly artistic plating/styling of the recipes. I think a lot of blogs have great photos but yours really stands out. I also like the interesting and advanced techniques you employ in cooking and I'd love to learn more about them. It helps me improve my own cooking! Thanks for your awesome blog–I'm excited to read more from you in 2014!

I'd like to see more simple recipes. Although, your ideas are beautiful and super delicious looking…some seem a bit extravagant for everyday. On the same note, it doesn't stop me from coming back and scrolling through the food porn ; )

Happy New Year! I keep visiting your blog because I never know what yummy awaits me. I like to use seasonal produce and fix meals that "fit the season". I'd love to win this cookbook – it's looks intriguing.

First I love your blog, the recipes are always a delight and the photos are mouth watering. I would love to see more grill/open fire techniques. I really like to cook in my outdoor kitchen as much as possible and need some inspiration.

I'm always looking for more gluten free vegan meals. I'd also love to see some recipes that feature wild edibles. Our family started learning about foraging last year and we had such fun with it. It's a really addictive way to get fresh, healthy, organic, nutrient-rich foods and to discover amazing new tastes. Did you know you can make milkweed "poppers" when the pods are tiny, and the insides are like melted cheese? The outside part tastes a bit like okra, and we breaded and sauteed them with garlic in olive oil. Cattail shoots are crazy good sauteed in margarine (you can only get those in the spring when they're new and tender), you can use cattail pollen in flour mixtures (it's gorgeous bright yellow, full of vitamins and really high in omega 3's) and I think there is no better tasting flour on earth than acorn flour (it smells so distinct and amazing, we have made acorn flour muffins every fall for years). I have some wild edible recipes pinned here http://www.pinterest.com/magicandmayhem/wild-edibles/ but I'm always looking for more. It can be really hard to find things to do with these tasty things once we find them, other than a few wonderful cookbooks that feature wild edibles (though they generally require lots of alteration to veganize them). We've found some really wonderful recipes (like dandelion syrup tastes rich and sweet and similar to honey, but it's a vegan alternative AND it's full of vitamins) and we've developed lots of our own to make use of things like mulberries, crab apples and purslane. "Wildman" Steve Brill, the foraging expert, is vegan and he has a vegan foraging and cookbook app I think, but I'd love to see foraging foods treated in a really opulent style. It's an odd request but I thought I'd throw it out there! 🙂~Alicia

Congratulations! I love your recipes, but it would also be great to hear more about your local restaurants. I've never been to Boston and, since I'm assuming you don't run a meals-included B&B, I'm always interested in reasons to visit in and around the country (and beyond).

Happy New Year and Happy Blogaversary! Love your blog! I love to cook for guests and go all out, but I would love to get creative ideas on quick ideas for lunches. I too often resort to store bought items for lunch as I'm uninspired by lunch fare. Keep up your great work!

Congratulations on your Third Year Anniversary! Your recipes are wonderful and your hubby's photos are beautiful. I'd love to see you veganize more dim sum like the shumai you've made in the past. Here's to another 20 more years!

I stumbled across your blog and have cooked some good things ( i think!), I would like to see more use of a variety of veggies perhaps squash, beets, cauliflower ( I know you have done these as I made your cauliflower and cashew cream soup and it was great)

Well done! I found you by trying to find vegan food that is a step beyond the stand fare, and your recipes are always that. I also love the feel of your website. Beautiful and lush like the food you make. I was absolutely fascinated when you made the "fish" roe.

My wish for you to turn your exacting food talents upon in 2014 would be embracing a variety of vegetables in your recipes and see what magic you produce. No matter how you guide your vision I am certain the results will outstanding. It will be fun to see what you select do in 2014.

Congrats on 3 years of sharing delicious food, ideas, and your heart with your fans! Your blog is by far my favorite blog, vegan or otherwise. I go to your site first to find inspiring recipes and see glorious pictures of your creations. My dream would be for a faux smoked salmon. Outside of that, I love handheld foods like samosas, calzones, sandwiches, etc. I clicked to send follow up comments to my email account, so if I win, can you reply to my comment here? Thanks!

I already love your blog and would continue reading it regardless, but since you're asking, I really need good sauce recipes. The kind that can be used on lots of different "bowls". Like something that can go on rice and broccoli just as well as beans and quinoa. Thank you for all you do!

Creativity – that's what I see when I read your blog. I love that it gets sent straight to my email to review when there is a new post. I haven't been following for the whole three years, maybe a year or so, so I am sorry if I missed it – but what is your inspiration? I just can't imagine being able to throw together such good things straight from my own mind! While I have read some of the comments above, and there are so many good ideas, you live in the same area as me and I love when you note where you got certain ingredients so those local can find them too! That said, the omelet idea above is great as I have not been able to make my own from home and the sauce idea directly above is great too. Sauces make the meal go round in my book!!

Happy three year anniversary! Wow! Time flies! As you know, I so admire your approach to vegan cuisine for its artistry and flavor. Through your delicacies I have been able to move closer and closer to full vegan. As you know, cheese is my one weakness, so I have really enjoyed experimenting with your different vegan cheeses and creamy coconut and cashew sauces. I never feel deprived when indulging in your recipes, on the contrary, it always feels decadent! As for ideas, I really had to wrack my brain because I love that you experiment so much with ethnic recipes from around the world and of course, your beautiful presentations. The only things I can think of would be a form of a quiche, fresh baked breads, and a vegan version of a beef stroganoff. I have a vegetarian version I have made for years, but would like to find a way to make it without the sour cream. So looking forward to all your creative experimentations for 2014!

I love your blog! Thank you for sharing three years' worth of delicious recipes. I'd love some new savory breakfast ideas (preferably quick or easy to prepare in advance, because I am lazy in the mornings), but I look forward to anything and everything you choose to share with us.

I love your photography and the beauty of the dishes you create, honestly. It inspires me to cook, even if it's not always the same dish as the recipe. I'd love to see a truffle recipe (mushroom, not chocolate)- I love experimenting with ingredients I've never tried before.

You guys are my favourite vegan blog. I love your innovative and risqué flavour combinations and your use of innovative techniques (and the most beautiful photos). Would love to see more gluten free meals and more Asian inspired cookery. In short, keep up the good work!

I would like to see more photos of the food as it is being made so I can get an idea of what it is suppose to look like along the way. I find that very helpful! I love your spicy and flavorful dishes. Especially my husband! Happy and Healthy New Year to you!Maureen

i just discovered you this morning and i like what i see!!! cant wait to try some of your genius recipes and perhaps use these in my classes on vegan cooking! thanks for doing such great work and inspiring so many : )

I've come here these past three years because each time I know I will be pleasantly surprised by the originality of your recipes. You work with ingredients to obtain a chemistry between them that few people would have thought of and yet the result of the prepared dish is so very understandable to create such good flavours (if I could explain myself in my native language (I live in the Netherlands) I could write it down a lot better than this).Your recipes are sometimes exotic, using ingredients that not everybody can buy in their neighborhood (for me: coconut vinegar, soy curls, Earth Balance, …) and sometimes elaborate and better to be made when dinner doesn't have to be on the table in twenty minutes.If I really should think of anything I would like to see more on this beautiful blog, I would say some delicious pastry, or something like English scones or delicate cookies (not american 'chewy peanut butter cookie' – type) – but this is just because I have a sweet tooth and I know that you don't (suffer from this sometimes difficult thing). But, as I already said, I love your blog because the recipes surprise me! Thank you for these past three years of blogging!

We found your beautiful blog through your soy curls recipe you shared on Butler Foods FB page! Your site is so rich with luscious looking dishes. They photos are wonderful. We are fortunate enough to live in Central Oregon where it's fairly easy to find soy curls, as they're made not far from where we live. Any recipes involving one of our favorite products, soy curls, would be delightful to see here. We're looking forward to trying many of your yummy looking dishes! Thank you! Victoria and Mac McCloskey – plant strong going on 4 years!

Love your site. I'm always looking for meals to go. My employer is not vegan friendly telling us we should bring our own food:-( Your risotto looks like it would be good for leftovers. I'd like some more ideas to give me some variety. I often take a potato and top it with salsa or steamed veggies. Thanks for the blog and congratulations on your 3rd anniversary.

I recommend Olives for Dinner to my friends looking to cook delicious tofu recipes. Both your General Tso's Tofu and the Sweet and Sticky Cashew Tofu recipes have become standbys for me. In the future, I would love to see a quick weeknight recipe section in your recipe index. I'm sure you have plenty of quick recipes throughout, but it would be a handy organizational tool. Thanks for the great work!

Happy three years and cheers to another! Some of the things I love about your blog…the photography (gorgeous) and also that you're doing vegan food with a fancier presentation than most. I feel like upscale vegan food can be lacking (um, especially in Boston, we have like one so-so option), so I'm always looking to go the homemade route. And like Cadry mentioned, I'd love to read more about you personally and what goes on behind the scenes! xo

I have tried several dishes, including fragrant coconut soup, and the panisse. What really brings together a dish for me is the sauce. I'd love to see some new sauce/ dressing/ recipes. Thanks for the giveaway chance, and thanks for the awesome blog! amberellering@gmail.com

I absolutely love your blog, your recipe ideas, and the photographs are stunning. The only thing I would really like to see more of, honestly, is a different format for presenting your posts on facebook! Here's why: I think more people would share your deserving recipes if the basic info (recipe name, a few key ingredients) were given in the post and the text didn't trail off teaser-style. I love your photos but don't always know what the recipe is based on the text your provide. So like if the recipe was named right away: Easy, Delicious Chickpea Salad Sandwich! With a few lines of basic info about the recipe. People are lazy on facebook and tend to want their info right there in soundbites. If the recipe name, and things like time involved, and most compelling ingredients, are presented, it seems people will follow the link to get the recipe. Just my two cents. Congratulations on the anniversary of a wonderful project!